Poached Eggs In Yogurt (Cilbir) Turkish

10m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #19021

May 13, 2015



"This has different ways to top it"

Original is 2 servings
  • POACHING
  • FOR THE TOP
  • NUMBER ONE
  • NUMBER TWO

Nutritional

  • Serving Size: 1 (794.9 g)
  • Calories 926.6
  • Total Fat - 67.2 g
  • Saturated Fat - 30.4 g
  • Cholesterol - 1475 mg
  • Sodium - 1807.7 mg
  • Total Carbohydrate - 25.7 g
  • Dietary Fiber - 1 g
  • Sugars - 3.3 g
  • Protein - 52.6 g
  • Calcium - 391.6 mg
  • Iron - 8.4 mg
  • Vitamin C - 4.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Add garlic and half of the salt into yogurt and whisk.

Step 2

Take over a serving plate.

Step 3

Meanwhile, take water, vinegar and the remaining salt in a small pot.

Step 4

Bring to a boil.

Step 5

Then, reduce heat to medium and gently crack the eggs into water side by side. Close the lid and cook for about 3-4 minutes.

Step 6

Take the poached eggs out and place over the yogurt on the serving plate.

TOPPING ONE


Step 7

In a small frying pan, melt the butter and stir in paprika/cayenne pepper. Once it gets spitting, turn the heat off and pour all over the eggs.

TOPPING TWO


Step 8

Melt butter in heavy small saucepan over medium heat. Add sage, paprika and red pepper and stir just until butter sizzles. Remove from heat. Season with salt

Tips


No special items needed.

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